Ingredients
1 cup Himalayan pink salt (or salt of preference)
2 tbsp ground black pepper (pre-ground or freshly cracked)
2 tbsp garlic powder
2 tbsp paprika
2 tbsp parsley
2 tbsp granulated sugar (I use raw cane sugar)
1 tbsp onion powder
Method
- Add all ingredients into a jar with an air-tight lid. Secure the lid and carefully shake/twirl/spin the jar until everything is well combined.
Notes:
- If you would like the parsley to be more fine (ex. if the container you use has small holes for sprinkling) you can always pulse the parsley on its own, or all of the ingredients together, in a blender or food processor before jarring.
- I use this seasoned salt on practically everything, at least anything that calls for Salt & Pepper. In breakfasts I’ll have it on scrambled eggs or avocado toast, I use it to season perogies, mashed potatoes, and fries, on every kind of protein, and in soups and stews. Whatever you can think of seasoning, this salt will take it to the next level!
Cookbooks and Cardigans 
I am going to try this recipe!
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